A SUGAR PRODUCTION SYSTEM

Abstract

A sugar production system. A sugar production system, comprising: an aeration chamber; and a sugar process liquid; wherein the sugar process liquid flows through a containment zone within the aeration chamber coincident to a flow of gas through the containment zone to provide a conditioned sugar process liquid which flows from the aeration chamber.

Full Text

SUGAR PRODUCTION SYSTEM
This International Patent Cooperation Treaty Patent Application claims the benefit
of United States Provisional Patent Application No. 60/457,516, filed March 24, 2003,
hereby incorporated by reference herein.
I. TECHNICAL FIELD.
Generally, a system for the production of sugar from sucrose containing liquids
obtained from plant material. Specifically, a sugar process liquid conditioner that alters
sugar process liquid characteristics, and sugar process steps which utilize sugar process
liquid having altered sugar process liquid characteristics, to produce sugar.
H. BACKGROUND
Sucrose, C12H22O11, a disaccharide, is a condensation molecule that links one
glucose monosaccharide and one fructose monosaccharide. Sucrose occurs naturally in
many fruits and vegetables of the plant kingdom, such as sugarcane, sugar beets, sweet
sorghum, sugar palms, or sugar maples. The amount of sucrose produced by plants can be
dependent on the genetic strain, soil or fertilization factors, weather conditions during
growth, incidence of plant disease, degree of maturity, or the treatment between
harvesting and processing, among many factors.
Sucrose may be concentrated in certain portions of the plant such as the sugar beet
root or the stalks of the sugarcane plant. The entire plant, or a portion of the plant, in
which the sucrose is concentrated can be harvested and the plant material processed to
obtain a sugar process liquid containing an amount of sucrose. See for example, "Sugar
Technology, Beet and Cane Sugar Manufacture" by P. W. van der Poel et al. (1998);
"Beet-Sugar Technology" edited by R.A. McGinnis, Third Edition (1982); or "Cane
Sugar Handbook: A Manual for Cane Sugar Manufacturers and Their Chemists" by
James C. P. Chen, Chung Chi Chou, 12th Edition (1993); and United States Patent Nos.
6,051,075; 5,928,42; 5,480,490, each hereby incorporated by reference herein.

Now referring to Figure 1, as non-limiting example, sugar beets (1) can be sliced
into thin strips called "cossettes" (2). The cossettes (2) can be introduced a cossette mixer
(3) through which a flow of sugar process liquid (4) passes. The cossettes (2) traverse the
cossette mixer (3) counter current to the flow of the sugar process liquid (4) in the
cossette mixer (3). As the cosettes (2) traverse the cossette mixer (3) a portion of the
sucrose in the cossettes (2) transfers to the flow of sugar process liquid (3). The cossettes
(2) and a portion of the sugar process liquid (4) can be transferred to a cossette slurry inlet
(5) at the first end of a diffuser (6) while a diffusion liquid (7) enters at a diffusion liquid
inlet (8) at the second end (8) of the diffuser. The cossettes (2) traverse the diffuser (7)
counter current to the flow of diffusion liquid (8). Counter current diffusion of sugar beet
cossettes (2) can transfer up to about ninety eight percent (98%) of the sucrose along with
a variety of other materials from the cossette (2). The cossettes (2) are transferred from
the diffuser (6) at the cosette slurry outlet (9) to a pulp press (10) in which liquid is
squeezed from the cossettes (2). The liquid squeezed from the cossettes (2) is often
referred to as "pulp press water" (11) can have a pH value of about 5 and is returned to
the diffuser (6) at a pulp press water inlet (9) at the second end of the diffuser (6) to
combine with the diffusion liquid (7). The flow of sugar process liquid (4) from the
diffuser (6)(often referred to as "diffusion juice") returns the combined diffusion liquid
(7), pulp press liquid (11), and other liquid(s) that may be introduced into the diffuser (6)
to the cosette mixer (3). The flow of sugar process liquid (4) from the diffuser (6) may be
split into two or more streams and other liquids may be combined into the flow of sugar
process liquid (4) as it returns to the cossette mixer (3). The flow of sugar process liquid
(4) entering the cossette mixer (3) traverses the cossette mixer (3) counter current to the
cosettes (2). The sugar process liquid (4) transferred from the cossette mixer (3) is often
referred to as "raw juice".
There are many alternative methods of transferring sucrose containing liquids
from plant material. As a second non-limiting example (not shown by the figures), a
diffusion process for sugarcane utilizes a moving bed of finely prepared sugarcane pieces
passed through a spray of diffusion liquid to transfer sucrose (along with a variety of
other materials) from the plant material into the diffusion liquid.
As a third non-limiting example, a milling process for sugar cane passes sugar
cane stalks through rollers to squeeze sugar cane juice from the plant material. This

process may be repeated several times down a series of mills to ensure that substantially
all the sugar cane juice is removed.
Regardless of the process or method utilized to transfer sucrose from plant
material, the resulting sugar process liquid (4) contains sucrose, non-sucrose substances,
and water. The non-sucrose substances may include all manner of plant derived
substances and non-plant derived substances, including but not limited to: insoluble
material, such as, plant fiber, soil particles, metal particles, or other debris; and soluble
materials, such as, fertilizer, sucrose, saccharides other than sucrose, organic and
inorganic non-sugars, organic acids (such as acetic acid, L-lactic acid, or D-lactic acid),
dissolved gases (such as CO2, SO2, or O2), proteins, inorganic acids, phosphates, metal
ions (for example, iron, aluminum, or magnesium ions) or pectins; colored materials;
saponins; waxes; fats; or gums; as to each their associated or linked moieties, or
derivatives thereof.
Now referring to Figure 2, a gradual addition of base (13) to the sugar process
liquid (4) raises pH from within a range of between about 5.5 pH to about 6.5pH up to a
range of between about 11.5 pH to about 11.8pH. The rise in pH enables certain non-
sucrose substances contained in the sugar process liquid (4) to reach their respective iso-
electric points. This step is often referred to as "preliming" can be performed in a
multiple cell prelimer (14). The term "preliming" is not meant to limit the step of adding
base to sucrose containing sugar process liquids (4) solely to those process systems that
refer to this addition of base as "preliming". Rather, it should be understood that in the
various conventional juice process systems it may be desirable to first utilize base to raise
pH or sugar process liquid (4) prior to subsequent clarification or purification steps. The
subsequent clarification and purification steps can involve a filtration step, as described
by United States Patent Nos. 4,432,806, 5,759,283, or the like; an ion exchange step as
described in British Patent No. 1,043,102, or United States Patent Nos. 3, 618, 589,
3,785,863, 4,140,541, or 4,331,483, 5,466,294, or the like; a chromatography step as
described by United States Patent Nos. 5,466,294, 4,312,678, 2,985,589, 4,182,633,
4,412,866, or 5,102,553, or the like; or an ultrafilitration step as described by United
States Patent No. 4,432,806, or the like; phase separation as described by United States
Patent No. 6,051,075, or the like; or process systems that add active materials to the final
carbonation vessel as described by United States Patent No. 4,045,242, each as an

alternative to the conventional sugar process steps of "main liming" and "carbonation",
each reference hereby incorporated by reference herein.
The term "base" involves the use of any material capable of raising pH of a juice
or sugar process liquids (4) including, but not limited to the use of lime or the underflow
from processes that utilize lime, such as calcium carbonate sludge (13) recovered after hot
liming and carbonation. The use of the term "lime" typically involves the specific use of
quick lime or calcium oxides formed by heating calcium (generally in the form of
limestone) in oxygen to form calcium oxide (15). Milk of lime is preferred in many juice
process systems, and consists of a suspension of calcium hydroxide (Ca(OH)2) in water
produced in a slaker (16) in accordance with the following reaction:
CaO+H2O ↔ Ca(OH)2 +15.5 Cal.
The term "iso-electric point" involves the pH at which dissolved or colloidal
materials, such as proteins, within the sugar process liquid (4) have zero electrical
potential. When such dissolved or colloidal materials reach their designated iso-electric
points, they may form a plurality of solid particles, flocculate, or flocs in the sugar
process liquid (4).
Flocculation may be further enhanced by the addition of calcium carbonate
materials to juice, which functionally form a core or substrate with which the solid
particles or flocculates associate. This process increases the size, weight or density of the
particles, thereby facilitating the filtration or settling of such solid particles or materials
and their removal from the juice.
A conventional sugar process method further purifies the process liquids (4)
including residual lime, excess calcium carbonate, solid particles, flocculant, or floc, to
stabilize the floc or particles formed in the preliming step. A cold main liming step (not
shown in Figure 2) may involve the addition of about another 0.3-0.7% lime by weight of
prelimed sugar process liquids (4)(or more depending on the quality of the prelimed
juice) undertaken at a temperature of between about 30°C to about 40°C.

The cold main limed juice may then be hot main limed (17) to farther degrade
invert sugar and other components that are not stable to this step. Hot main liming (17)
may involve the further addition of lime (18) to cause the pH of the limed juice to
increase to a level of between about 12 pH to about12.5 pH. This results in a portion of
the soluble non-sucrose materials that were not affected by preceding addition of base or
lime to decompose. In particular, hot main liming (17) of the sugar process liquid (4) may
achieve thermostability by partial decomposition of invert sugar, amino acids, amides,
and other dissolved non-sucrose materials.
After cold or hot main liming (17), the main limed sugar process liquid (4) can be
subjected to a first carbonation step (18) in which carbon dioxide gas (19) can be
combined with the main limed sugar process liquid (4). The carbon dioxide gas (19)
reacts with residual lime in the main limed juice to produce calcium carbonate precipitate
(13) or sludge. Not only may residual lime be removed by this procedure (typically about
95% by weight of the residual lime), but also the surface-active calcium carbonate
precipitate (13) may trap substantial amounts of remaining dissolved non-sucrose
substances. Furthermore, the calcium carbonate precipitate (13) may function as a filter
aid in the physical removal of solid materials from the main limed (17) and carbonated
juice (18).
The clarified sugar process liquid (4) obtained from the first carbonation step (18)
may then be subjected to additional liming steps, heating steps, a second carbonation step
(20), filtering steps, membrane ultrafiltration steps, chromatography separation steps, or
ion exchange steps as above described, or combinations, permutations, or derivations
thereof, to further clarify or purify the juice obtained from the first carbonation step
resulting in a sugar process liquid (4) referred to as "thin juice".
Now referring to Figure 3, which provides a further non-limiting example, "thin
juice" may be thickened by evaporation of a portion of the water content to yield a sugar
process liquid (4) conventionally referred to as "thick juice". Evaporation of a portion of
the water content may be performed in a multi-stage evaporator (21).
Now referring to Figure 4, as a non-limiting example, the thickened sugar process
liquid (4) or "thick juice" mixed with other sugar process liquids ("thin juice", centrifugal

wash liquids and syrups) and remelted (22) (23) lower grade sugar crystals generated are
transferred to a "white pan" (24). In the "white pan" (24), even more water is boiled off
until conditions are right for sucrose or sugar crystals to grow. Because it may be
difficult to get the sucrose or sugar crystals to grow well, some seed crystals of sucrose or
sugar are added to initiate crystal formation. Once the crystals have grown the resulting
mixture of crystals and remaining thickened sugar process liquid (4) can be separated in a
"white centrifuge" (25). The thickened sugar process liquid (4) from the "white pan" is
transferred to the "high raw pan" (26) for recrystallization. The "high raw sugar crystals"
(27) generated in the "high raw pan" (26) are separated from the thickened sugar process
liquid (4) by the "high raw centrifuge" (28) and returned to the "high melter" (22) to be
combined with incoming "thick juice", while the thickened process liquid (4) from the
"white pan" (24) is recrystallized in the "low raw pan" (29). The "low raw pan sugar
crystals" (30) are returned to the "low raw melter" (23) to be combined with incoming
"thick juice". The remaining thickened sugar process liquid (4) from the 'low raw pan"
(29) which is not recrystallized is referred to as "molasses".
The sugar crystals from the "white pan" (31) after separation from the thickened
sugar process liquid in the "white centrifuge" can be washed ("high wash") (32) to
generate the desired color. The "high wash" (32) from the "white centrifuge" contains a
substantial amount of sucrose and is returned to the "high melter" (22). The separated
sucrose or sugar crystals (33) are then transferred to a sugar dryer (34) to bring the sugar
crystals (33) to obtain the desired moisture content.
As can be understood from the above non-limiting examples numerous types of
sugar process liquids and sugar process products are generated by purification of sucrose
containing liquid from plant material. Solids comprising the remaining plant material;
solids separated from sugar process liquid during clarification, purification or refining;
sugar or sucrose containing juices; crystallized sugar or sucrose; mother liquors from
crystallization of sugar or sucrose; by products of the process system; and various
combinations, permutations, or derivatives thereof, each having a level of impurities
consistent with the process steps utilized in their production, or consistent with
conventional standards for that type, or kind of product produced, including, but not
limited to: animal feeds containing exhausted plant material, such as, exhausted beet
cossettes, pulp, or bagasse or other solids or juices separated from process liquids; solid

fuel which can be burned to generate steam for electrical power production, or to generate
low pressure steam that can be returned to the sugar process system, or to generate low
grade heat; syrup ranging from pure sucrose solutions such as those sold to industrial
users to treated syrups incorporating flavors and colors, or those incorporating some
invert sugar to prevent crystallization of sucrose, for example, golden syrup; molasses
obtained by removal of all or any part of the crystallizable sucrose or sugar, or products
derived from molasses, one example being treacle; alcohol distilled from molasses;
bianco directo or plantation sugars generated by sulfitation using sulfur dioxide (S02) as
a bleaching agent; juggeri or gur generated by boiling sucrose or sugar containing juices
until essentially dry, juice sugar from melting refined white sugar or from syrup(s) which
may be further decolorized; single-crystallization cane sugars often referred to as
"unrefined sugar" in the United Kingdom or other parts of Europe, or referred to as
"evaporated cane juice" in the North American natural foods industry to describe a free-
flowing, single-crystallization cane sugar that is produced with a minimal degree of
processing; milled cane; demerara; muscovado; rapedura; panela; turbina; raw sugar
which can be about 94-98 percent sucrose, the balance being molasses, ash, and other
trace elements; refined sugars such as extra fine granulated having a quality based upon
"bottlers" quality specified by the National Soft Drink Association being water white and
at least 99.9 percent sucrose; specialty white sugars, such as, caster sugar, icing sugar,
sugar cubes, or preserving sugar; brown sugars that can be manufactured by spraying and
blending white refined sugar with molasses which can be light or dark brown sugar
depending on the characteristics of the molasses; or powdered sugar made in various
degrees of fineness by pulverizing granulated sugar in a powder mill and which may
further contain corn starch or other chemicals to prevent caking.
This list is not meant to be limiting with respect to the products generated from
the sucrose containing liquids obtained from plant material or subsequently generated
sugar process liquids during purification, but rather, is meant to be illustrative of the
numerous and varied products that can be generated by conventional sugar process
systems, including, but not limited to, the sugar process systems described above, and
other sugar process systems not specifically described but understood inherently from the
above description based upon the type of plant material processed or the final product
obtained. Sugar process systems encompass numerous permutations and combinations of
individual components or process steps which can result in the same or similar or

different sugar process products and by products. It is to be understood that the invention
can be useful in each type or kind of sugar process system whether expressly or
inherently described herein.
There is a competitive global commercial market for the products derived from
sugar process systems. Because the market for sugar and by products of sugar process
systems are vast, even a slight reduction in the cost of sugar or a by product can yield a
substantial and desired monetary savings. While this strong commercial incentive has
been coupled to a long history of sugar production of at least 1000 years, and specifically
with regard to production of sugar from sugar beets for which commercial process
systems have been established 100 years, there remain significant unresolved problems
related to the production of sugar.
A significant problem related to the production of sugar can be the amount of
organic acids and inorganic acids in sugar process liquids. When plant cell juice (3)
contains sufficient cations, hydroxide ion (OH-) can act as a anion, which enables carbon
dioxide (CO2) to dissolve into the juice (3) as carbonate ions (CO3)-2, or as bicarbonate
ions HCO3-. The dissociation of HCO3- provides a very weak acid. However, when juice
(3) contains an insufficient number of cations to allow dissolved CO2 to form carbonate
or bicarbonate ions, an equilibrium results between carbon dioxide and carbonic acid
H2CO3. Carbonic acid can act as a strong acid in the pH range at which sugar process
liquid (4) are processed.
Similarly, sulfur dioxide (SO2) or ammonium bisulfite (NH4HSO3) may be
introduced into the sugar process liquid (4) to control, reduce, or eliminate microbiologic
activity, sucrose hydrolysis, formation of invert sugars, or loss of sucrose, or to adjust pH
lower. Again, when sugar process liquid (4) contains sufficient cations, such as calcium,
sulphites, such as calcium sulfite can result. However, when juice contains an insufficient
number of cations to allow dissolved sulfur dioxide (SO2) to form sulphites, an
equilibrium results between sulfur dioxide (SO2), sulfurous acid (H2SO3), and sulfuric
acid (H2SO4). Sulfuric acid and sulfurous acid can also act as strong acids.
Additionally, other inorganic and organic acids can be generated by the plant
during normal growth and other acids are generated by microbial activity including, but

not limited to: acetic acid; carbonic acid; propanonic acid; butanoic acid; pentanoic acid;
phosphoric acid; hydrochloric acid; sulfuric acid; sulfurous acid; citric acid; oxalic acid;
succinic acid; fumaric acid; glycolic acid; pyrrolidone-carboxylic acid; formic acid;
butyric acid; maleic acid; 3-methylbutanoic; 5-methylhexanoic; hexanoic acid; or a
heptanoic acid, individually or in various combinations and concentrations
Inorganic acids and organic acids contained within the sugar process liquids (4)
lower pH of the sugar process liquids and must be neutralized with base. The higher the
concentration of organic acids or inorganic acids within the sugar process liquids (4), the
greater the amount of base that may be necessary to raise the pH of the juice to a desired
value in the prelimer (14) or other step prior to subsequent purification steps.
As discussed above, calcium oxide (15) or calcium hydroxide may be added to
sugar process liquid (4) to raise the pH allowing certain dissolved materials to come out
of solution as solids, flocculent, or flocs. Calcium oxide is typically obtained through
calcination of limestone a process in which the limestone is heated in a kiln in the
presence of oxygen until carbon dioxide is released resulting in calcium oxide.
Calcination can be expensive because it requires the purchase of a kiln, limestone, and
fuel, such as gas, oil, coal, coke, or the like, which is combusted to raise the temperature
of the kiln sufficiently to release carbon dioxide from the limestone: Ancillary equipment
to transport the limestone and the fuel to the kiln and to remove the resulting calcium
oxide from the kiln must also be provided along with equipment to scrub certain kiln
gases and particles from the kiln air exhausted during calcination of the limestone.
Additionally, calcium oxide generated by calcination must be converted to
calcium hydroxide for use in conventional sugar process systems. Again this involves the
purchase of equipment to reduce the calcium oxide to suitably sized particles and to mix
these particles with water to generate calcium hydroxide.
Another problem related to the use of base in conventional process systems can be
disposal of precipitates, flocs, and calcium carbonate formed in liming and carbonation
steps When the sugar process system uses one or more carbonation steps (18)(20) in
clarifying or purifying juice, the amount of calcium carbonate or other salts formed, often
referred to as "sludge", "spent lime", or "carbonation lime" (13), will be proportionate to

the amount of lime (15) added to sugar process liquids (4). Simply put, the greater the
amount of lime (15) added to the sugar process liquids (4), the greater the amount of
"spent lime" (13) formed during the carbonation steps. The "spent lime" (13) may be
allowed to settle to the bottom of the carbonation vessel (18)(20) forming what is
sometimes referred to as a "lime mud". The "lime mud" or "spent lime" (13) can be
separated by a rotary vacuum filter (34) or plate and frame press. The product formed is
then called "lime cake"(35). The lime cake (35) or lime mud may largely be calcium
carbonate precipitate but may also contain sugars, other organic or inorganic matter, or
water. These separated precipitates are almost always handled separately from other
process system wastes and may, for example, be slurried with water and pumped to
settling ponds or areas surrounded by levees or transported to land fills.
Alternately, the carbonation lime, lime mud, or lime cake, can be recalcined.
However, the cost of a recalcining kiln and the peripheral equipment to recalcine spent
lime (13) can be substantially more expensive than a kiln for calcining limestone.
Furthermore, the quality of recalcined "carbonation lime" can be different than calcined
limestone. The purity of calcined limestone compared to recalcined carbonation lime
may be, as but one example, 92% compared with 77%. As such, the amount of recalcined
lime required to neutralize the same amount of hydronium ion in juice may be
correspondingly higher. Also, the carbon dioxide content of spent lime can be much
higher than limestone. As such, not only can recalcined lime be expensive to generate, it
can also require the use of substantially larger gas conduit and equipment to transfer the
generated CO2 from recalcining spent lime, larger conveying equipment to move the
recalcined lime, larger carbonation tanks, or the like. Whether spent lime (13)(35) is
disposed of in ponds, landfills, or by recycling, the greater the amount of lime (15)
utilized in a particular process system, generally the greater the expense of disposing the
spent lime.
Another significant problem with conventional sugar process systems may be an
incremental decrease in sugar process system throughput corresponding with an
incremental increase in the amount of lime (15) used in processing sugar process liquid
(4). One aspect of this problem may be that there is a limit to the amount of or rate at
which lime (15) can be produced or provided to sugar process steps. As discussed above,
lime stone must be calcined to produce calcium oxide (15) prior to its use as a base in

sugar process systems. The amount of lime (15) produced may be limited in by
availability of limestone, kiln capacity, fuel availability, or the like. The rate at which
lime (15) can be made available to the sugar process system may vary based on the size,
kind, or amount of the lime generation equipment, available labor, or the like. Another
aspect of this problem can be that the amount of lime (15) used in the sugar process
system may proportionately reduce volume available for sugar process liquid (4) in the
sugar process system. Increased use of base, such as lime (15), may also require the use
of larger containment areas, conduits, or the like to maintain throughput of the same
volume of juice.
Another significant problem with conventional sugar process systems, can be
limesalts in sugar process liquid (4) which are not precipitated during the steps of
preliming (123), mainliming (17), and carbonation (18)(19), but none-the-less, must be
removed from sugar process liquid (4) prior to evaporation of water from 'thin juice" to
prevent or reduce scale formation in the evaporator. For example, oxalate the calcium
salt of oxalic acid often forms the main component of scale remains in sugar process
liquids (4) after carbonation. However, "thin" or "thick" sugar process liquids can contain
sufficient calcium to force oxalate out of solution as water is evaporated. The process of
removing scale from the surfaces of equipment can be expensive, including, but not
limited to, costs due to production slowdowns and efficiency losses, or the reduction in
the effective life of equipment
To remove limesalts prior to evaporation steps (21) to affect a reduction of scale
deposition in the evaporators (21), sugar process liquids (4) can be passed through an
anion exchanger (34) which binds calcium ion to anion exchange resin in exchange for
the release of two sodium ions which are transferred to the sugar process liquids (4)
(certain conventional process systems do not remove limesalts prior to evaporation). The
calcium ion bound to the anion exchange resin is released by periodic washing of the
column with a regenerate (35) such as sodium hydroxide solution or sulfuric acid solution
depending on the type of exchange resin. The spent regenerant (35) primarily made up of
calcium ion and hydroxide ion in solution(when sodium hydroxide in solution is utilized
as a regenerate) has a high pH and can be recycled prelimer (14) to supplement to the
milk of lime (18). This can be a benefit by reducing the amount of milk of lime (18)
needed to increase pH of the sugar process liquid (4) in the prelimer (14) to achieve a pH

in the range of 11.5 to 11.8. However, when limesalts increase the amount of spent
regenerant (35) produced also increases and can cause problems in balancing the prelimer
(14) to operate consistently. Shifts in alkalinity and pH in the prelimer (14) can result in
poor removal of non-sucrose materials and higher limesalts which in turn requires more
frequent regeneration of the anion exchanger. All of which add cost to the production of
sugar.
Another significant problem with conventional sugar process systems can be the
amount of other organic compounds in the sugar process liquid (4). These organic
compounds can without limitation include: acetaldehydes; ethanol; acetone;
dimethylsulfide; 2-propenenitrile; methyl acetate; isopropanal; 2-methyl propanal;
methacrolein; 2-methyl-2-propanol; propanenitrile; 1-propanol; 2-butanone; 2,3-
butanediom ethyl acetate; 2 butanol; methyl propanoate; 2- butanal; 3-methylbutanal; 3-
methyl-2-butanone; isopropal acetate; 2-methyl butanal; 1-butanol, 2-butenenitrile; 2-
pentanone; 2,3-pentanedione; ethyl propanoate; propyl acetate; 3-methyl butanentrile;
methyl isobutyl ketone; 2-methyl-2-butenal; 3 methyl-1-butanol; isopropyl propanoate;
isobutyl acetate; 2-methyl-3-pentanol; 2,3-hexanedione; 2-hexanone; ethyl butanoate;
butyl acetate; 4-methyl pentanenitrile; 2-hexenal; 3-methyl-1-butanol acetate; 3-
heptanone; 2-heptanone; 5-hepten-2-one; heptanal; 3-octene-2-one; 2-heptenal; 3-
octanone; butyl butanoate; 2-methoxy-3-isopropyl pyrazine; 2-methoxy-3-(1-
methylpropyl)pyrazine; alcohols; aldehydes; ketones; volatile acids; carbon monoxide;
carbon dioxide; sulfur dioxide; esters; nitriles; sulfide; pyrazine;.
Certain organic compounds can be highly colored or are the precursors to colored
compounds which can be generated as pH'and temperature of the sugar process liquids
(4) are elevated during preliming (14) and hot main liming (17). A sugar process system
as above-described processing about 8,500 tons per day of sliced sugar beets, with thin
juice color at about 4,000 reference base units (RBU) produces a final white sugar color
of about 43 RBU. To achieve a "standard" white sugar color of at least 40 RBU the
"white centrifugal wash" (32) must be adjusted to bring the color of the "white pan" sugar
crystals (33) from 43 RBU to 40 RBU. Adjustment of the centrifugal wash (32) to reduce
color also reduces the amount of sugar (33) produced by about 0.65 tons/hour.

Another significant problem with conventional sugar processing systems may be
low purity of sugar, process liquids (4) expressed as a percent ratio of sugar to total dry
solids of sugar process liquid (4). Typically, the higher the concentration of total dry
solids in sugar process liquid (4), including any of the above-described materials or other
materials, relative to the amount of sucrose in the sugar process liquid (4), the less
desirable the sugar process liquid (4). Understandably, any decrease in the total dry
solids relative to sucrose in the sugar process liquid (4) yields a comparatively better juice
for subsequent purification.
Soluble non-sucrose materials in sugar process liquid (4) can interfere with
subsequent processing or purification steps or adversely impact the quality or quantity of
the resulting sugar or other products produced. It has been estimated that on average each
pound of soluble non-sucrose substances reduces the quantity of sugar produced by one
and one-half pounds. As such, it may be desirable to have all or a portion of these soluble
non-sucrose substances separated from or removed from the sugar process liquids (4).
For example, in the sugar process system above described, a thin juice color of about
2,500 RBU with a "thin juice" purity of about 92.00 can produce about 57 tons of white
sugar per hour at 30 RBU. If "thin juice" purity can be increased to about 92.40 white
sugar yield can be increased by 0.54 tons per hour.
The present invention provides a sugar process system involving both apparatuses
and methods that address each of the above-mentioned problems.
III. DISCLOSURE OF INVENTION
Accordingly, a broad object of the invention can be to provide a sugar process
system
A first aspect of this broad object can be to provide an entire sugar process
system, including both apparatus and methods, to generate products from sucrose
containing liquids or sugar process liquids. A second aspect of this broad object can be to
provide apparatus and methods of conditioning sugar process liquid compatible with
conventional sugar process system methods. As to this second aspect, the invention can
provide method steps or apparatus, individually or in combination, that can be further

added to, replace, or modify conventional methods and apparatus used to process sugar
process liquids or other sucrose containing liquids.
A second broad object of the invention can to reduce the cost of generating
products from sugar process liquids or other sucrose containing liquids. One aspect of
this object of the invention can be to increase sugar process liquid throughput that may
be, in whole or in part, limited by availability of base, such as a reduced availability of
limestone or the a lack of capacity to convert limestone to calcium oxide, or the like.
Another aspect of this object of the invention can be to provide a cost savings by reducing
the amount of base, such as lime, that has to be used to process sucrose containing liquids
or juice into products. A third aspect of this object of the invention can be to reduce the
amount of waste generated, such as a reduction in the amount of spent lime.
A third broad object of the invention can be to provide a conditioned sugar
process liquid having characteristics which are more desirable with respect to subsequent
process or purification steps or which yield a greater amount of sugar per ton of plant
material. One aspect of this object of the invention can be to provide a conditioned sugar
process liquid having a reduced amount or reduced concentration of non-sucrose
materials relative to the concentration of sucrose. The conditioned sugar process liquid
can have a reduced concentration of organic or inorganic acids (such as acetic acid, D-
lactic acid, L-lactic acid, propionic acid, citric acid, hydrochloric acid, sulfuric acid, or
the like), volatile organic compounds (such as alcohol), dissolved gases (such as, CO2 or
SOs), ammonia, or the like. A second aspect of this object of the invention can be to
provide a conditioned sugar process liquid that has a higher pH value after treatment in
accordance with the invention (whether or not base was added to the juice prior to
treatment). A third aspect of this object of the invention can be to provide a conditioned
sugar process liquid that has a higher pH even when an amount of base, such as lime, or
the underflow from conventional processing of juice, or the like, has been added prior to
treatment in accordance with the invention. A fourth aspect of this object of the invention
can be to provide a conditioned sugar process liquid that has a reduced capacity to
generate hydronium ion. A sixth aspect of this object of the invention can be to provide a
conditioned sugar process liquid that requires less base to raise the pH to a desired value,
iso-electric focus dissolved material(s), perform prelirning or main liming steps in
conventional process systems, degrade invert sugars, or otherwise generate products from

sucrose containing liquids or juices. A seventh aspect of this object of the invention can
be to provide a conditioned sugar process liquid with a higher concentration of oxidized
material after treatment in accordance with the invention. An eighth aspect of this object
of the invention can be to provide a conditioned sugar process liquid which upon addition
of lime and subsequent addition of carbon dioxide to yields a sugar process liquid having
a lower concentration of dissolved solids relative to the concentration of sucrose as
compared to the same juice not treated in accordance with the invention.
A fourth broad object of the invention can be to provide methods and apparatus
that reduce the amount or concentration of non-sucrose material in juice obtained from
plant material by conventional juice extraction procedures such as pressing, milling, or
diffusion. One aspect of this object of the invention can be to provide a method of
reducing the amount or concentration of non-sucrose material in sugar process liquid
without the addition of base, prior to the addition of base, or after the addition of base. A
second aspect of this object of the invention can be to provide a method of conditioning
sugar process liquids that can be used prior to, in conjunction with, or after the addition of
base to reduce the amount or concentration of non-sucrose material. A third aspect of this
object of the invention can be to provide a method that assists in reducing the amount or
concentration of non-sucrose material in sucrose containing liquid or juice. A fourth
aspect of this object of the invention can be to provide a method of reducing non-sucrose
material sugar process liquid or juices compatible with conventional juice clarification or
purification methods, including but not limited to, preliming, main liming, ion exchange,
or filtering, as above described.
A fifth broad object of the invention can be to provide various apparatuses that
inject, introduce, or otherwise mix an amount of gas having desired partial pressures with
sugar process liquid obtained from plant material. One aspect of this object of the
invention can be to provide an apparatus to introduce a mixture of gases into sugar
process liquids to provide a mixed stream of sugar process liquid and gas having a desired
partial pressures.
A sixth broad object of the invention can be to provide various apparatuses and
methods to increase the interface area of sugar process liquids mixed with a gas having

desired partial pressures, or a desired mixture of gases to effect mass transfer of non-
sucrose materials from the sugar process liquid.
A seventh broad object of the invention can be to provide various apparatuses and
methods to separate or remove mixtures of gases which are in partial or complete
equilibrium with the vapor pressures of non-sucrose material, or partial pressures of gases
contained by or dissolved in sugar process liquids.
An eighth broad object of the invention can be to provide various apparatuses and
methods to oxidize non-sucrose materials within juice
Naturally, further objects of the invention are disclosed throughout other areas of
the specification and drawings.
IV. BRIEF DESCRIPTION OF THE DRAWINGS
Figure 1 provides a diagram illustrating a conventional process system for the
diffusion and pulp pressing of sugar beet cossettes to obtain a raw juice.
Figure 2 provides a diagram illustrating a conventional process system for
purification of raw juice obtained from the diffusion and pulp pressing of sugar beet
cossettes as illustrated in Figure 1.
Figure 3 provides a diagram illustrating a conventional process system for
evaporation of water from thin juice produced by the purification system illustrated in
Figure 2.
Figure 4 provides a diagram illustrating a conventional process system for
crystallization of thick juice produced from the evaporation system illustrated in Figure 3.
Figure 5 provides a diagram of a particular embodiment of aeration chamber and
vacuum chamber components of the sugar process system invention.

Figure 6 provides a diagram which illustrates a method of purification in
accordance with the invention.
Figure 7 provides a diagram which illustrates a method of evaporation in
accordance with the invention.
Figure 8 provides a diagram which illustrates a method of crystallization of
sucrose in accordance with the invention.
V. MODE(S) FOR CARRYING OUT THE INVENTION
As can be understood from the description of the methods and apparatus relating
to the invention below, the invention provides a sugar process system which conditions
sugar process liquid to alter various sugar process liquid characteristics which affect the
quality and the quantity of sugar produced.
Referring now primarily to Figure 5, a non-limiting embodiment of the invention
which can be utilized for the production of sugar from sugar beets (other sugar process
liquids obtained from other types of plant material), can include an aeration chamber (36)
which receives sugar process liquids (4) from the cossette mixer (3). A sugar process
liquid transfer means (40), such as a pump or gravity, allows transfer of sugar process
liquids (4) from the cossette mixer (3) to the aeration chamber (36) at a desired volume
and pressure (step 1020). The aeration chamber (36) can be configured to provide a
containment zone (37) having a boundary limited by the interior configuration of the
aeration chamber (36). An amount of sugar process liquid (4) can be passed through the
containment zone (37) coincident to passing an amount of at least one gas (38) through
the containment zone (37)(step 1130). By passing an amount of at least one gas (38)(a
mixture of gases or desired partial pressure of gases) through the containment zone (37)
coincident with an amount of sugar process liquid (4), materials transferable from the
sugar process liquid (4) move toward equilibrium with the amount of gas (38) (step
1140). The amount of gas (38) passing through the containment zone can be separated
from the amount of sugar process liquids (4) passing through the containment zone (37)
(step 1150) and can be transferred from the aeration chamber (38) (step 1080).

Transferable non-sucrose materials are distributed between the amount of gas (38)
and the sugar process liquid (4)(step 1030). As such, a portion of transferable non-sucrose
materials transferred will be transferred to the amount of gas (38) and transferred from the
aeration chamber (36)(step 1080) while a certain portion of the non-sucrose materials will
remain in the sugar process liquid (4) as shown by step (1040) and step (1050). The
process of transferring a portion of the non-sucrose materials from the sugar process
liquid (4) results in an amount of heat lost from the sugar process liquid (4)(step 1160).
The term "sugar process liquid" should be understood to broadly encompass any
sucrose containing liquid regardless of the manner obtained or the proportion of sucrose
to non-sucrose substances or water which can occur in various proportions depending
upon the quality or kind of plant material, the materials associated with the plant material,
or the methods or steps used to process the plant material. As such, the term "sugar
process liquid" may be used as a generic term to identify sucrose containing liquids
obtained from a variety of plant materials by milling or pressing steps; sucrose containing
liquids obtained from a variety of plant materials by diffusing the plant material with
another liquid; sucrose containing liquids obtained or resulting from various sugar
production process steps for the clarification or purification of liquids obtained by milling
or diffusion; or sucrose containing liquids specifically defined by terms of art utilized in
the sugar production industry such as "raw juice", "diffusion juice", "diffusion liquids",
"limed juice", 'Thin juice", "thick juice", "carbonation juice", or the like.
The term "gas" broadly encompasses without limitation a purified gas, such as
oxygen, nitrogen, helium, ozone, carbon dioxide, neon, krypton; or a mixture of gases
such as air, atmospheric gases, atmosphere, a mixture of gases containing an amount of
ozone greater than atmosphere, a mixture of gases containing an amount of oxygen
greater than atmosphere, a mixture of gases containing an amount of nitrogen greater than
atmosphere, a mixture of gases containing an amount of hydrogen peroxide greater than
atmosphere, a mixture of gases containing an amount of carbon dioxide greater than
atmosphere, a mixture of gases containing an amount of argon greater than atmosphere, a
mixture of gases containing an amount of helium greater than atmosphere, a mixture of
gases containing an amount of krypton greater than atmosphere, a mixture of gases
containing an amount of ozone less than atmosphere, a mixture of gases containing an
amount of oxygen less than contained in atmosphere, a mixture of gases containing an

amount of nitrogen less than atmosphere, a mixture of gases containing an amount of
hydrogen peroxide less than atmosphere, a mixture of gases containing an amount of
carbon dioxide less than atmosphere, a mixture of gases containing an amount of argon
less than atmosphere, a mixture of gases containing an amount of helium less than
atmosphere, a mixture of gases containing an amount of krypton less than atmosphere, or
the like; or a gas or mixture of gases that have been passed through one or more filters to
reduce, or to substantially eliminate, non-biological particulate or biological particles
(such as bacteria, viruses, pollen, microscopic flora or fauna, or other pathogens); a gas or
a mixture of gases that have been passed through chemical scrubbers or otherwise
processed to generate a desired concentration or range of concentrations of partial
pressures of gases; or combinations or permutations thereof.
Gas filter(s) (not shown) responsive to a flow of gas can comprise a Hepa filter, or
a Ulpa filter, or other type of macro-particulate or micro-particulate filter. For example,
an unfiltered gas or mixture of gases can be drawn into a first stage prefilter, then through
a second stage pre-filter, if desired, and then through a gas flow generator (7). The
prefiltered mixture of gases can then flow through a gas filter (Hepa filter, or Ulpa filter,
or other type of filter). The resulting filtered gas or filtered mixture of gases can be up to
99.99% free of particles as small as about 0.3 microns when a Hepa filter is used, and up
to 99.99% free of particles as small as about 0.12 microns when a Ulpa filter is used.
Again referring primarily to Figure 5, the amount of gas delivered to the flow of
sugar process liquid (4) (step 1130) can be transferred through a gas inlet (39) which
terminates in a single or a plurality of aperture elements (not shown in Figure 5). A gas
flow generator (40) can be adjusted to generate sufficient gas pressure to deliver the
desired amount of at least one gas (38) into the flow of sugar process liquid (4) which
passes through the containment zone (37).
The flow of sugar process liquid (4) which passes through the containment zone
can be a continuous flow of sugar process liquid, or responsive to a sugar process liquid
flow adjustment means, such as a valve, variable flow restrictor, or regulator (mechanical
or electronic) coupled to the sugar process liquid transfer means (40) whereby a
continuous, intermittent, or pulsed flow of sugar process liquid (4) can established to

increase or decrease the duration of time the flow of sugar process liquid (4) remains in
the containment zone (37).
As to certain embodiments of the aeration chamber, a sugar process liquid
distribution element (41) can divide the flow of sugar process liquid (4) to create a
plurality of streams which pass through the containment zone (37). As to certain sugar
process liquid distribution elements (41) (as a non-limiting example, nozzles
manufactured by BEX Incorporated, 37709 Schoolcraft Road, Livonia, Michigan) the
plurality of streams of sugar process liquid (4) can be directed to converge which further
disperses the streams in the containment zone (37). The flow of sugar process liquid (4)
can be further divided to generate a plurality of droplets which pass through the
containment zone (37). Understandably, the smaller the droplets (whether individually or
on average) generated by the juice distribution element (41) the greater the cumulative
surface area of the sugar process liquid (4) presented to the amount of at least one gas
(38) delivered into the containment zone (37). Understandably, the amount of gas (38),
the amount of sugar process liquid (4), the dispersion pattern of the sugar process liquid
(4), the amount of cumulative surface area, and heat loss (step 1160) can be adjusted to
establish the rate at which transferable non-sucrose materials move toward equilibrium
with the amount of gas (38) (step 1140). The sugar process liquid (4) received at the
outlet of the aeration chamber (step 1050) can have various sugar process liquid
characteristics altered to obtain certain desired affects in subsequent processing steps as
described below.
Again referring primarily to Figure 6, a non-limiting embodiment of the invention
which can be utilized for the production of sugar from sugar beets, can include a vacuum
chamber (42) independent of or in combination with the aeration chamber (36) to
condition sugar process liquids (4). Sugar process liquid (4) introduced into the vacuum
chamber (42) can pass through a reduced pressure zone (43) generated by reducing partial
pressures of gases in the vacuum chamber (step 1090) with a pressure reduction means
(44). The reduction in partial pressures of gases in the vacuum chamber (42) can increase
the vapor pressure of non-sucrose materials (certain of which are above-described as
organic and inorganic materials)(step 1170). By increasing the vapor pressure of
transferable non-sucrose materials an amount of non-sucrose material can be separated
from the sugar process liquids (4)(step 1080) and transferred from the vacuum chamber

(step 1110). A portion of the non-sucrose material returns to the sugar process liquid
(step 1070) and the conditioned sugar process liquid is transferred from the vacuum
chamber (step 1100). The sugar process liquid received at the outlet of the vacuum
chamber (step 1100) can have various sugar process liquid characteristics altered to
obtain certain desired affects in subsequent processing steps as described below.
In similar fashion to that described for the aeration chamber (36), the flow of
sugar process liquid in the vacuum chamber (42) can be dispersed or further divided to
increase the surface area of the sugar process liquid (4) on which the reduced partial
pressures of gases within the evacuation zone (43) can act. The vacuum chamber (42)
whether a single chamber or multiple vacuum chambers in serial or parallel can be used
independent of the aeration chamber, or used with the aeration chamber or multiple
aeration chambers whether in serial or in parallel to condition a sugar process liquid.
A first characteristic of the sugar process liquid (4) that can be altered by
conditioning sugar process liquids (4) through the various embodiments of the aeration
chamber (36), or the vacuum chamber (42), or both in various combinations or
permutations, can be pH. The pH of the sugar process liquid (4) can be increased by
about 0.01 pH units, about 0.05 pH units, about 0.1 pH units, about 0.2 pH units, about
0.3 pH units, about 0.4 pH units, about 0.5 pH units, about 0.6 pH units, about 0.7 pH
units, about 0.8 pH units, about 0.9 pH units, about 1.0 pH units, about 1.1 pH units,
about 1.2 pH units, about 1.3 pH units, about 1.4 pH units, about 1.5 pH units, about 1.6
pH units, about 1.7 pH units, about 1.8 pH units, about 1.9 pH units, or about 2.0 pH
units.
The increase in pH of the sugar process liquids prior to preliming (13) can affect
the demand of the sugar process liquid (4) for base, such as lime (15), to achieve a
necessary or desired pH, concentration of hydronium ion, or acidity as compared to
unconditioned sugar process liquid (4) or conventionally processed sugar process liquid
(4). The amount of lime added after conditioning of the sugar process liquid (4) in
accordance with the invention can be substantially less to establish a desired pH value,
such as, between about 11.0 to about 12.0, or between 11.5 to about 12.5, or the range of
pH used to "prelime", "main lime", "intermediate lime, or to establish a pH value
corresponding to the iso-electric point of any particular non-sucrose material in the sugar

process liquid (4), or required to adjust the acidity or alkalinity of the juice to a desired
concentration. As a non-limiting example, sugar process liquid (4) conditioned as above-
described, can exhibit a reduced lime demand of up to 30%. Now referring primarily to
Figure 2, if a 30% reduction in lime demand can be achieved a savings of $708.00 per
day ($141,163.00 over a 200 day campaign) could be achieved.
A second characteristic of the sugar process liquid (4) that can be altered by
conditioning sugar process liquids (4) through the various embodiments of the aeration
chamber (37), or the vacuum chamber (43), or both in various combinations or
permutations, can be color. Importantly, even a minor reduction in "thin juice" color can
substantially increase the amount of white sugar (33) produced from a ton of sugar beets
or sugar cane, or per unit of process liquid (4).
In certain embodiments of the invention, materials which generate color in sugar
process liquids (4) or in sugar (33) can be transferred from the flow of sugar process
liquid (4) as it passes through the aeration chamber (36) or the vacuum chamber (42)
(steps 1150, 1040, 1060, and 1070). The removal of these color generation materials
correspondingly reduces the amount of color generated in the conditioned sugar process
liquid (4), introduces a conditioned sugar process liquid (3) with less color in subsequent
sugar process steps, and can result in less color in sugar crystals (33)(27)(30). In this
regard and referring now to Example 4, Table 4, as a non-limiting example, color
generation materials such as 2,3 butanedione and 2-butanone can be removed from the
flow of sugar process liquid (4) as it passes through the containment zone (37) of the
aeration chamber (36). These materials are known to generate color in juice and removal
can reduce juice color and sugar (33) color.
In other embodiments of the invention, the molecular structure of certain materials
contained in the sugar process liquids (4) can be oxidized by conditioning the sugar
process liquid (4) in accordance with the invention. The corresponding oxidized forms of
certain materials may generate less color or generate no color in sugar process liquid (4)
or in the resulting sugar (33). As a non-limiting example, primary alcohols can be
converted to the corresponding aldehydes or carboxylic acids.

With respect to certain embodiments of the invention the amount of gas (38) or
partial pressures of gases can be adjusted to include or increase the amount of an oxidant
in the gas (38) delivered to the containment zone (37) of the aeration chamber (36)
including, but not limited to, oxygen, ozone, peroxide, air stripped of certain partial
pressures of gases, or an amount of oxidant capable of converting primary alcohols to
corresponding aldehydes or carboxylic acids. A separate oxidant flow generator (45) can
be used to disperse oxidant(s) into the flow of sugar process liquid (4) which passes
through the containment zone (37).
Now referring to Figures 2 and 6, a "conventional sugar process system can be
compared with a sugar process system in accordance with the invention. A conventional
sugar process system processing about 335 tons of sugar beet cossettes (2) per hour (see
Figure 1) can have a "thin juice" color after the second carbonation (20) of about 3,414
RBU (see Figure 2). A sugar process system which further includes an aeration chamber
(37) and a vacuum chamber (42) in accordance with the invention processing the same
tonnage of sugar beet cosettes can produce a "thin juice" after the second carbonation
(20) of about 2,911 RBU (see Figure 6). Under these conditions the conventional sugar
process system achieves a final white sugar color of 37 RBU (see Figure 4) while the
sugar process system in accordance with the invention achieves a final white sugar color
of 34 RBU. In the conventional sugar process system as described above, "thin juice"
having color greater than 3,000 RBU can result in a loss of up to $12,000.00 per day in
sugar loss, sugar recovery and energy with every 500-1000 RBU increase in sugar
process liquid color.
As a further example, a conventional sugar process system operating at about
8,500 tons per day of sliced sugar beets, with thin juice color at about 4,000 RBU
produces a final white sugar color of about 43 RBU. To achieve a "standard" white sugar
color of 40 RBU the centrifugal wash procedure must be adjusted to reduce the recycle of
sugar at the sugar end. This results in more sugar to washed out and ultimately into
molasses reducing sugar yield by about 0.65 tons/hour.
Additionally, a centrifugal wash (32) or a longer centrifugal wash of sugar crystals
(33) in the "white centrifuge" (25) results in less sugar end capacity and reduces

throughput of sugar process liquid (4). Moreover, a reduction in color of sugar process
liquids can result in lower color molasses for desugarization with increased extract yield.
A third characteristic of the sugar process liquid (4) that can be altered by
conditioning sugar process liquid (4) with the aeration chamber (36), or the vacuum
chamber (42), or both, in various permutations or combinations, can be concentration of
limesalts. Because conditioning of sugar process liquid (4) in accordance with the
invention removes certain anions, "raw juice" forms few limesalts to be carried forward
into carbonation steps (18)(19). As described above, limesalts may not precipitate during
the steps of preliming (14), mainliming (17), or carbonation (18)(19) because the
solubility of such salts in sugar process liquid (4).
When limesalts are not removed prior to the evaporators (21), precipitates of
limesalts can form on the surface of evaporators (21) as water is removed from sugar
process liquid (4). Boiling out evaporators (21) to remove scale can be costly because of
the labor and equipment involved to perform the procedure. The removal of scale from
evaporators and associated equipment can also result in additional days to the sugar
process campaign.
Limesalts or sodium salts when limesalts are exchanged carry sucrose to molasses.
For example, when limesalts are removed from sugar process liquid (4) by ion exchange
and replaced with the corresponding sodium salts during regenration (sodium salts
recycled into liming steps as described above) each pound of sodium salt can carry
between about 0.9 pound and about 1.5 pounds of sucrose to molasses. If limesalts are
reduced by 25 parts per million, additional sugar (33) produced per day (about 0.56 tons
at a 8,000 ton slice rate per day of sugar beets) has a value of about S246.40 at $22.00 per
hundred weight. At 200 parts per million in the same process system a savings of about
$2000.00 can be achieved per day.
Additionally, as the part million limesalts are reduced there is a corresponding
reduction in caustic used to regenerate the ion exchange resin. For sugar process liquid
(4) generated from a beet slice rate of 8,000 ton per day with a 25 ppm reduction in
limesalts achieved in accordance with the invention the corresponding reduction in

caustic saves about $142.00. If a reduction in limesalts of 200 ppm can be achieved in
the same system about $2,000.00 can be saved.
Moreover, the more frequent regeneration of the anion exchange resin further
slows the sugar end of conventional sugar process systems.
A fourth characteristic of the sugar process liquid (4) that can be altered by
conditioning sugar process liquid (4) with the aeration chamber (36), or the vacuum
chamber (42), or both, in various permutations or combinations, can be purity. Purity as a
percent relates the amount of sucrose in sugar process liquids to the amount of soluble
non-sucrose materials in sugar process liquid.
As discussed above, there can be a significant reduction in the amount of volatile
inorganic materials and organic materials when "raw juice" is conditioned in accordance
with the invention. The reduction in these non-sucrose materials by transferring them to
atmosphere (steps 1080 and 1100) can increase purity of sugar process liquids (4) from
the cossette mixer in the range of about 0.2% and about 0.4% and can increase purity of
thin juice in the range of between about 0.15% and about 0.35%. This increase in purity
corresponds to an increase in sugar (33) production of between about 1 pound and 3
pounds per ton of sugar beets sliced. For a sugar process system in accordance with the
invention having a slice rate of 8000 pounds per day a savings of between about
$1,500.00 and about $5,000.00 a day can be achieved.
Additionally, the same purity of thin juice can be achieved at greater throughput in
a sugar process system in accordance with the invention. Colloidal particles, or other
particles, in sugar process liquid (4) can be contaminated by electrostatic adsorption of
ions to the surface. This primary adsorption layer can give rise to a substantial surface
charge (electric potential at the surface). This surface charge can cause a repulsion to
exist between two particles when they approach each other and can also attract counter
ions into the vicinity of the particle.
Thus, the colloidal or other particles can have a charged surface with an associated
"ion cloud" which extends into the sugar process liquid (4) some distance away from
particles to balance the surface charge. The thickness of this ion cloud around the particle

determines how close two particles can get to each other before they start experiencing
repulsive forces. The size of this "ion cloud" depends on the magnitude of the surface
charge which depends on the solution concentration of the adsorbing ion, and the
concentration of electrolyte in solution.
The volume defined by the entire ion cloud surrounding a particle and that defined
by the slip plane for a particle are not the same things. The counter-ion layer thickness is
the thickness of the solution layer around the particle that is required so as to contain
enough counter-ions to "balance" the surface charge, while the slip plane involves the
thickness of the solvent/ion film which moves with the particle.
Zeta potential (x ) is the electric potential that exists at the "slip plane" - the
interface between the hydrated particle and the bulk solution. It is the measurable
potential of a solid surface and also called electrokinetic potential. According to the
electrostatic principles zeta potential is calculated by the equation,

d : thickness of the electrical double layer
s : the electrical charge in the Stern layer
D : dielectrical constant.
The relationship between the value of the zeta potential and flocculation or
dispersion in the sugar process liquid (4) favors flocculation of colloidal particles or other
particles at low zeta potential values and favors dispersion of colloidal particles at high
zeta potential values.
As to certain embodiments of the invention, the amount of energy imparted to the
sugar process liquid (4) by increasing velocity, distribution, and delivery of at least one
gas (38) into the flow of sugar process liquid (4) in the containment zone (37) can be
adjusted to overcome the zeta potential of the colloidal particles in the sugar process
liquid (4) to promote additional particle to particle collisions. As a non-limiting
example, sugar process liquid (4) can be flowed through the juice distribution element
(41)(without limitation a BEX PSW 3FPS140) at about 200 gallons per minute to about .
300 gallons per minute (between about 27 cubic feet per minute and 40 cubic feet per

minute) at a pressure of about 10 psi to about 40 psi. Between about 108 cubic feet and
about 160 cubic feet per minute of gas (38) (air or atmosphere) can be delivered into the
dispersion of that amount of sugar process liquid (4) as it passes through the containment
zone (37). Conditioned sugar process liquid (4) manifests a more rapid production of
floc as pH is increased (typically from a range of between about 5.5 pH 6.5 pH to a range
of between about 11.5 pH to about 11.8 pH) and increased juice purity with lower sugar
color.
Now referring primarily to Figures 2 and 6, a conventional sugar process system
can be compared with an embodiment of a sugar process system in accordance with the
invention. A conventional sugar process system processing about 335 tons of sugar beet
cossettes (2) per hour (see Figure 1) can generate a "thin juice" purity after the second
carbonation (20) of about 91.82 percent (see Figure 2). A sugar process system which
further includes an aeration chamber (37) and a vacuum chamber (42) in accordance with
the invention processing the same tonnage of sugar beet cosettes can generate a "thin
juice" purity of about 93.02 percent.
Now referring to Figures 4 and 8, the same conventional sugar process system as
described above can generate a sugar process liquid (4) separated from sugar crystals
from the "white pan" (24) of about 93.52 percent while the sugar process system which
further includes an aeration chamber (37) and a vacuum chamber (42) in accordance with
the invention generates a sugar process liquid (4) separated from sugar crystals from the
"white pan" of about 94.17 percent.
Again referring to Figures 4 and 8, the conventional sugar process system
operated as described above generates about 49.92 tons of sugar per hour having a color
of 37 RBU while the sugar process system in accordance with the invention which further
includes an aeration chamber (36) and a vacuum chamber (42) can generate a greater
amount of sugar (33) about 51.55 tons of sugar per hour having a lower color of 34 RBU.
The additional 1.63 tons of sugar (33) per hour equates to about S5,700.00 of revenue per
day.

While additional sugar (33) production may vary in a sugar process system
operated in accordance with the invention, additional revenue calculated for a 200 day
campaign can easily be in excess of $1,000,000.00.
The following further non-limiting examples along with the description above are
sufficient for the person of ordinary skill in the art to make and use the numerous and
varied embodiments of the invention.
EXAMPLE 1
Juice was obtained by conventional tower diffusion of sugar beet cossettes. A
control group and an experimental group each consisting of six substantially identical 500
mL aliquots of the diffusion juice were generated. Each aliquot within the control group
and the experimental group was analyzed to ascertain the pH value. As to each aliquot of
the diffusion juice in the control group the pH value was about 6.3. Each aliquot within
the control group without any further treatment was titrated to an 11.2 pH endpoint with a
solution of 50% wt./vol. caustic soda. Each aliquot within the experimental group was
treated in accordance with the invention after which the pH of each aliquot was
ascertained and each experimental aliquot titrated in substantially identical fashion to the
control group to an 11.2 pH endpoint with a solution of 50% wt./vol. caustic soda.
The results are set out in Table 1 below. As can be understood from the table each
aliquot of juice prior to any treatment had a pH of about 6.3. The experimental group
after treatment in accordance with the invention had increased pH values without the
addition of any base, and required a reduced amount of caustic soda to achieve the 11.2
pH endpoint as compared to the control group.

The reduction in the amount of caustic soda to reach the 11.2 pH endpoint for the
aliquots of juice in the experimental group treated in accordance with the invention as
compared to the aliquots of juice in the untreated control group was between about 15.8%
and about 22.2%.
EXAMPLE 2,
Juice was obtained by conventional tower diffusion of sugar beet cossettes. A
control group and an experimental group each consisting of five substantially identical
500 mL aliquots of the diffusion juice were generated. Each aliquot within the control
group and the experimental group was analyzed to ascertain the pH value. As to each
aliquot of the diffusion juice in the control group the pH value was about 6.1. Each
aliquot within the control group without any further treatment was titrated to an 11.2 pH
endpoint with a solution of 30 brixs milk of lime. Each aliquot within the experimental
group was treated in accordance with the invention after which the pH of each aliquot
was ascertained and each experimental aliquot titrated in substantially identical fashion to
the control group to an 11.2 pH endpoint with a solution of 30 brixs milk of lime.
The results are set out in Table 2 below. As can be understood from the table each
aliquot of juice prior to any treatment had a pH of about 6.1. The experimental group
after treatment in accordance with the invention had increased pH values without the

addition of any base, and required a reduced amount of milk of lime to achieve the 11.2
pH endpoint as compared to the control group.

The reduction in the amount of milk of lime to reach the 11.2 pH endpoint for the
aliquots of juice in the experimental group treated in accordance with the invention as
compared to the aliquots of juice in the untreated control group was between about 25.0%
and about 28.3%.
Also, the data set out in Table 1 and Table 2 provides a comparison of two
different types of diffusion apparatus and diffusion methods.. Importantly, the data shows
that different diffusers or different diffusion methods can generate diffusion juice having
significantly different pH values even though pH values attributed to each type of
diffusion technology can be substantially internally consistent. See for example the initial
pH value of the untreated diffusion juice in Table 1 which shows a pH value of 6.3 as
compared to the untreated diffusion juice in Table 2 which a pH value of 6.1.
EXAMPLE 3.
Diffusion juice was obtained by conventional tower diffusion of sugar beet
cossettes and treated in accordance with the invention using the embodiment shown by
Figures 12 and 13 having location between the mixer and the pre-limer. Diffusion juice
dispersed at a rate of about 100 cubic foot per minute into a flow of atmospheric gases
generated at a rate of about 400 cubic foot per minute (counter current path of 72 inches x

72 inches with couter current path height of about 144 inches) generated transfer a variety
of substances from the dispersed juice as identified by gas chromatograph/mass spectra
analysis shown in Tables 1 and 2 below:

Table 3 shows gas chromatography analysis of samples SMBSC 1 and SMBSC 2
(condensates obtained from gas flow after counter current exchange with juice as
described herein) with the chromatographs of those samples compared with a gas
chromatograph of a sample of a standard mixture of organic acids listed as 1-9 above. As
can be understood, treatment of juice in accordance with the invention removed varying
amounts of each organic acid included in the standard mixture.

Table 4 shows gas chromatography/ mass spectrometry analysis of sample
SMBSC 5 D (condensates obtained from gas flow after counter current exchange with
juice as described herein without use of reduced pressure with a juice temperature of
between 60°C and 70°C with the chromatograph of this sample showing various volatile
compounds rising above a base line having a curvature predominated by a variety of
alcohols.
The basic concepts of the invention may be embodied and claimed in a
variety of ways. The invention involves a juice conditioner system useful for the
production of sugar, methods of making and using embodiments of the invention, and
products generated by using the invention.
While specific illustrative examples of the invention are disclosed in the
description and drawings, it should be understood that these illustrative examples are not
intended to be limiting with respect to the generic nature of the invention which
encompasses numerous and varied embodiments; many alternatives are implicit or
inherent. Each feature or element of the invention is to be understood to be representative

of a broader function or of a great variety of alternative or equivalent elements. Where
the feature or element is described in device-oriented terminology, each element of the
device is to be understood to perform a function. Neither the description nor the
terminology is intended to limit the scope of the claims herein included solely to an
apparatus or to a method.
Particularly, it should be understood that as the disclosure relates to elements of
the invention, the words for each element may be expressed by equivalent apparatus
terms or method terms — even if only the function or result is the same. Such equivalent,
broader, or even more generic terms should be considered to be encompassed in the
description of each element or action. Such terms can be substituted where desired to
make explicit the implicitly broad coverage to which this invention is entitled. As but one
example, it should be understood that all actions may be expressed as a means for taking
that action or as an element which causes that action. Similarly, each physical element
disclosed should be understood to encompass a disclosure of the action which that
physical element facilitates. Regarding this last aspect, as but one example, the disclosure
of a "flow of sugar process liquid" should be understood to encompass disclosure of the
act of "flowing sugar process liquid" -- whether explicitly discussed or not -- and,
conversely, were there effectively disclosure of the act of "flowing sugar process liquid",
such a disclosure should be understood to encompass disclosure of a "flow of sugar
process liquid" and even a "means for flowing sugar process liquid". Such changes and
alternative terms are to be understood to be explicitly included in the description.
As such, it should be understood that a variety of changes may be made to the
invention as described without departing from the essence of the invention. The
disclosure encompassing both the explicit embodiment(s) shown, the great variety of
implicit alternative embodiments, and the methods or processes are relied upon to support
the claims of this application.
Any patents, publications, or other references mentioned in this application for
patent are hereby incorporated by reference. In addition, as to each term used it should be
understood that unless its utilization is inconsistent with such interpretation, common
dictionary definitions should be understood as incorporated by reference for each term

and all definitions, alternative terms, and synonyms such as contained in the Random
House Webster's Unabridged Dictionary, second edition.
Thus, the applicant(s) should be understood to claim at least: i) each of the juice
conditioner systems as herein disclosed and described, ii) the related methods disclosed
and described, iii) similar, equivalent, and even implicit variations of each of these
devices and methods, iv) those alternative designs which accomplish each of the
functions shown as are disclosed and described, v) those alternative designs and methods
which accomplish each of the functions shown as are implicit to accomplish that which is
disclosed and described, vi) each feature, component, and step shown as separate and
independent inventions, vii) the applications enhanced by the various systems or
components disclosed, viii) the resulting products produced by such systems or
components, ix) methods and apparatuses substantially as described hereinbefore and
with reference to any of the accompanying examples, x) the related methods disclosed
and described, xi) similar, equivalent, and even implicit variations of each of these
systems and methods, xii) those alternative designs which accomplish each of the
functions shown as are disclosed and described, xiii) those alternative devices and
methods which accomplish each of the functions shown as are implicit to accomplish that
which is disclosed and described, ivx) each feature, component, and step shown as
separate and independent inventions, xv) the various combinations and permutations of
each of the above, and xvi) each potentially dependent claim or concept as a dependency
on each and every one of the independent claims or concepts presented.
It should be understood for practical reasons, the applicant may initially present
only apparatus or method claims and then only with initial dependencies. The applicant
does not waive any right to present additional independent or dependent claims which are
supported by the description during the prosecution of this application. The applicant
specifically reserves all rights to file continuation, division, continuation-in-part, or other
continuing applications to claim the various inventions described without limitation by
any claim made in a prior application to the generic nature of the invention or the breadth
of any claim made in a subsequent application.
Further, the use of the transitional phrase "comprising" is used to maintain "open-
end" claims herein, according to traditional claim interpretation. Thus, unless the context

requires otherwise, it should be understood that the term "comprise" br variations such as
"comprises" or "comprising", are intended to imply the inclusion of a stated element or
step or group of elements or steps but not the exclusion of any other element or step or
group of elements or steps. Such terms should be interpreted in their most expansive
form so as to afford the applicant the broadest coverage legally permissible.
The claims set forth in this specification are hereby incorporated by reference as
part of this description of the invention, and the applicant expressly reserves the right to
use all of or, a portion of such incorporated content of such claims as additional
description to support any of or all of the claims or any element or component thereof,
and the applicant further expressly reserves the right to move any portion of or all of the
incorporated content of such claims or any element or component thereof from the
description into the claims or vice-versa as necessary to define the matter for which
protection is sought by this application or by any subsequent continuation, division, or
continuation-in-part application thereof, or to obtain any benefit of, reduction in fees
pursuant to, or to comply with the patent laws, rules, or regulations of any country or
treaty, and such content incorporated by reference shall survive during the entire
pendency of this application including any subsequent continuation, division, or
continuation-in-part application thereof or any reissue or extension thereon.

WE CLAIM:
1. A sugar production system, comprising:
an aeration chamber; and
a sugar process liquid;
wherein the sugar process liquid flows through a containment zone within
the aeration chamber coincident to a flow of gas through the containment
zone to provide a conditioned sugar process liquid which flows from the
aeration chamber.
2. The sugar production system as claimed in claim 1, further comprising:
a vacuum chamber, wherein the conditioned sugar process liquid which
flows from the aeration chamber flows through an evacuation zone within
the vacuum chamber.
3. The sugar production system as claimed in claim 2, wherein the
conditioned sugar process liquid flows through the evacuation zone to
increase pH.
4. The sugar production system as claimed in claim 1, wherein the
conditioned sugar process liquid which flows from the aeration chamber
has an increased pH.

5. The sugar production system as claimed in claim 1, further comprising:
an amount of lime added to the conditioned sugar process liquid which
flows from the aeration chamber.
6. The sugar production system as claimed in claim 5, further comprising an
amount of carbon dioxide added to the conditioned sugar process liquid to
which the amount of lime has been added, whereby the conditioned sugar
process liquid has a reduced amount of color compared to the sugar
process liquid that has not flowed through the aeration chamber.
7. The sugar production system as claimed in claim 5, further comprising an
amount of carbon dioxide added to the conditioned sugar process liquid to
which the amount of lime has been added, wherein there is a reduction in
lime salts of 200 ppm.
8. The sugar production system as claimed in claim 5, further comprising an
amount of carbon dioxide added to the conditioned sugar process liquid to
which the amount of lime has been added, whereby the conditioned sugar
process liquid has an increased purity compared to the sugar process
liquid that has not flowed through the aeration chamber.

9. A sugar production system, comprising:
a vacuum chamber, wherein a sugar process liquid flows through an
evacuation zone having a reduced pressure within the vacuum chamber
to provide a conditioned sugar process liquid which flows from the vacuum
chamber.
10. The sugar production system as claimed in claim 9, further comprising an
aeration chamber, wherein the conditioned sugar process liquid which
flows from the vacuum chamber flows through a containment zone within
the aeration chamber to increase pH.
11. The sugar production system as claimed in claim 9, further comprising:
an amount of lime added to the conditioned sugar process liquid which
flows from the vacuum chamber.
12. The sugar production system as claimed in claim 11, further comprising an
amount of carbon dioxide added to the conditioned sugar process liquid to
which the amount of lime has been added, whereby the conditioned sugar
process liquid has a reduced amount of color compared to the sugar
process liquid that has not flowed through the aeration chamber.

13. The sugar production system as claimed in claim 11, further comprising an
amount of carbon dioxide added to the conditioned sugar process liquid to
which the amount of lime has been added, wherein there is a reduction in
lime salts of 200 ppm.
14. The sugar production system as claimed in claim 11, further comprising an
amount of carbon dioxide added to the conditioned sugar process liquid to
which the amount of lime has been added, whereby the conditioned sugar
process liquid has an increased purity compared to the sugar process
liquid that has not flowed through the aeration chamber.

ABSTRACT

Title: A sugar production system.
A sugar production system, comprising: an aeration chamber; and a sugar
process liquid; wherein the sugar process liquid flows through a containment
zone within the aeration chamber coincident to a flow of gas through the
containment zone to provide a conditioned sugar process liquid which flows from
the aeration chamber.